Press

Olive Oil Pastry Class
Before you know it, it will be pie season (although, we think anytime is a good time for pie). But as much as we love butter, it's off limits for many people (70 percent of its fat is saturated). Despair not. On Sunday, April 28, Michelle Vernier, pastry chef for Paley's Place, Imperial and Penny Diner, will teach techniques for using olive oil in baking, including making pastry dough.

Vitaly Paley | Portland’s Food Pioneer
Squirrel, raccoon or swan for dinner? We speak to Vitaly Paley, the Kiev-born Oregonian chef – whose farm to table cooking at Paley’s Place in Portland has made it the most celebrated restaurant in the city

A Fish Stuffed with History
When we think of gefilte fish--if we think of it at all--it's a jar of poached patties, suspended in goo. Maybe, if we're lucky, a homemade version of the same. But the Yiddish word gefilte doesn't mean chopped or poached or anything like that. It means filled, stuffed.

Saveur Top 100 2012
In Portland, Oregon, a city famed for its ingredient-driven restaurants, special credit must be given to Paley's Place, a shrine to the bounty of the Pacific Northwest housed in a rambling, candlelit Victorian home.

Wine Enthusiast: Perfect Seafood Pairings
"They come from up and down the coast, all the way up to Alaska," Paley says. "They are incredibly versatile. The flavor that comes out is amazingsweet, like little lobsters. I really love them!"

Cherry-licious Summer Recipes
Photo: Sang An Is there anything better than a bowl of juicy, just-picked cherries on a hot summer afternoon? Chef Vitaly Paley doesn't think soand at his Portland restaurant, near the bountiful Oregon cherry orchards, the irresistible fruit stars in all kinds of salads, elegant main courses, and eye-popping desserts.

New York Times: In Portland, a Golden Age of Dining and Drinking
Today, Paleys Place, a warm and intimate dining room on the first floor of a Victorian house in northwest Portland, is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients. Just as important, Paleys Place,

Portland Monthly: Were Moving to Paley's Place
THE CHEF Among the pioneers of Portland cuisine, there may well be no chef more skilled than Vitaly Paley, whose composed French- and Pacific Northwest-inspired dishes are the picture of perfected technique and exacting creativity.

“Take art, love, and a delicious fusion of personality and plate. Put it into a low-key home with a funky porch that holds baskets of farm-fresh produce. Heat slowly over the unstoppable passion of a New York dancer. Cool beneath the exactitude of a Russian pianist. The final dish is unlike anything you’ve ever experienced: part restaurant, part salon, part home. Paley’s Place.”

“People remember meals here. They can recount details months later, much in the way that sports enthusiasts replay the key moments of a big game. It’s not any one particular thing, but rather the way this Northwest bistro strikes all the right notes: accomplished food, elegantly yet casually presented in a place so personal, unpretentious and attentive to detail that it’s easy to forget you’re in a restaurant, not someone’s dining room.”